H&H Radio: Vegan Ladyboss, Creating Change, & Investing in Conscious Products ft. Liz Dee

In this episode of Healthy & Hustling Radio, we learn about conscious entrepreneurship, supporting vegan brands and building community, and how to find your tribe of change-makers from featured guest Liz Dee. Liz is Co-President of Smarties Candy Company, makers of iconic Smarties candy rolls. She is CEO of Baleine & Bjorn Capital, a venture capital fund that invests in businesses creating solutions to outdated animal products, and founder of Vegan Ladyboss, a global community of organized, connected and empowered vegan women. Liz lives in NYC with her husband, Nick Garin, and their rescue dog, Sandy.

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Vegan Ladyboss Website IG: @veganladyboss

IG: @thelizdee IG:smarties

Vegan Vodka Pizza

To learn my step by step hacks to get your life together from the inside out, grab your copy of Get Your Sh*t Together now. 

I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 25% off your first order here.

I always say this but I’m FULLY OBSESSED with this vegan vodka pizza recipe. It’s so easy and delicious (and you’ll have no idea how I snuck a cup of kale in there until you try it for yourself):

  • 1 serving thawed store bought pizza dough
  • 1/2 cup Jargoods vegan vodka sauce
  • 1 cup kale, de-veined and chopped as small as humanly possible
  • 1 tbsp olive oil salt pepper to taste
  • 1/3 cup Miyokos vegan mozzarella cheese
  • 1 handful chopped fresh basil

Preheat the oven to 400 F. Knead the dough well with olive oil in your hands and spread thin onto a nonstick pan. Bake at 400 for 5 minutes by itself to establish the crust while you prepare the rest of the ingredients. In a cup, mix the vodka sauce and kale. When you take the crust out, spread the vodka sauce/kale mix evenly. Next, scoop the vegan cheese in small spoonfuls evenly. Sprinkle the basil, salt and pepper on top to taste. Bake at 400 F for 15 minutes or until you see the cheese melting and the crust turn golden brown. Serve hot and enjoy!

Veggie Pad Thai

pad thai

To learn my step by step hacks to get your life together from the inside out, grab your copy of Get Your Sh*t Together now.

I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 25% off your first order here.

pad thai

Although I have no idea how to make good authentic pad thai, Pinterest ideas are the closest I’ll get. What makes this easy is that you can use whatever veggies you have and make your own sauce with simple ingredients. This makes 2 servings because this so good to eat as leftovers too!

  • 2 servings boxed pad thai noodles
  • 1 large bowl mixed veggies (chopped carrots, snap peas, broccoli, cabbage)
  • 3 tbsp soy sauce
  • 3 tbsp soft peanut butter
  • 1 squeeze lime juice
  • 1/2 tsp sesame oil
  • 1 tbsp olive oil


Cook the noodles according to the instructions. In a pan, cook olive oil and mixed veggies on medium heat until they are soft. Heat the peanut butter in the microwave and mix with the soy sauce, lime juice, and sesame oil with a fork. Add the peanut sauce to the veggies and let it melt while you mix. Finally, add the noodles when they are done and mix well. Serve hot and enjoy!

Balsamic Brussels Sprouts

brussels sprouts

To learn my step by step hacks to get your life together from the inside out, grab your copy of Get Your Sh*t Together now.

I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 25% off your first order here.

I hate the idea of letting “boring” food go to waste just because people don’t know how to make it taste great. Follow my recipe for this simple meal and learn how to make the most basic food taste 5 star-worthy.

  • 10 brussels sprouts, halved & bottoms and outer leaves removed
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt pepper to taste
  • 1 tbsp chopped onion
  • 1/2 tsp chopped garlic
  • 1 cup cooked brown rice or wild/quinoa mix
  • 1 1/2 tbsp green goddess or lemon tahini dressing

In a medium heat pan, heat the olive oil, onions, and garlic until they sizzle. Add the Brussels sprouts (all facing down) and the balsamic vinaigrette. Cook for about 5 minutes and toss lightly for about 2 more, seasoning to taste. Serve with brown rice and tahini dressing on the side.

Roasted Tomato Soup

To learn my step by step hacks to get your life together from the inside out, grab your copy of Get Your Sh*t Together now.

I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 25% off your first order here.

I missed creamy tomato soup since going vegan, so here’s a plant-based version you’ll love:

1 large bowl tomatoes, chopped

1/4 onion

1 carrot, chopped

1 clove garlic, chopped

salt pepper to taste

1/2 cup vegetable broth

1/2 cup soy or almond milk

1 handful fresh basil, chopped


Roast the tomatoes, onion, garlic, carrot, olive oil, salt and pepper at 400 degrees for 35 minutes. Put into a large blender with the broth and plant milk and blend until smooth (be careful of the steam). Pour into a pot and bring to a boil, and then simmer on low for about 5 more minutes, seasoning with more salt, pepper, and then basil. Serve hot and enjoy!

Vegan Pizza: Margherita

vegan pizza

To learn my step by step hacks to get your life together from the inside out, grab your copy of Get Your Sh*t Together now.
I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 30% off your first order here.


I got fresh tomatoes delivered this week and have craved pizza for a while, so here’s my personal sized pizza recipe you’ll love:


Preheat your oven to 400 degrees F and begin to roll out your dough with 1 1/2 tbsp olive oil onto a nonstick pan until it is the size you want. Bake for about 5 minutes to begin the cooking process while you prepare your toppings. Chop the tomatoes into small pieces and chop the basil. Take the dough out and top first with the tomato and basil. Sprinkle salt, pepper and drizzle with the rest of the olive oil. Scoop a few small spoons of the vegan mozzarella throughout the pizza and cook for at least 10 minutes. After that, check regularly and remove when the edges are golden brown and the pizza is cooked to your taste. Season with garlic powder and red pepper flakes to taste. Enjoy!

Easy Veggie Stock

veggie stock

To learn my step by step hacks to get your life together from the inside out, grab your copy of Get Your Sh*t Together now.
I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 30% off your first order here.

veggie stock


Every week when I get these delivered, I’m left with so many scraps after I meal prep. The best way to reduce waste is to put these scraps to use and make a veggie stock with pieces of the veggies you’re not using all week. Here are the scraps I used for this broth:

  • 1/2 onion, chopped with skin
  • 6 carrot tops/stems and 1 chopped carrot
  • 1 cabbage stem and a few leaves
  • 1 bunch kale stems
  • 2 turnips, chopped with skins and roots
  • 1 handful celery leaves

In a large pot, add all the vegetable scraps and cover with water. Feel free to add generous salt, pepper, garlic, thyme, or parsley to taste. Bring to a boil and then simmer uncovered for 45 minutes. Drain the liquid into a container and throw out the solid vegetables. Either freeze the liquid stock for ~3 months or refrigerate for up to a week. Use this to flavor rice/quinoa, soups, pastas, and sauces. Enjoy!